I made gravy for supper today and I have more than we can eat. So I was wondering if it was possible to freeze gravy after it has cooled down in the fridge. If it is possible than what would be the best method to approach it?

I don't think that should give you any problem. I've seen plenty of frozen pot pies, for example, and those have what is essentially gravy as part of the sauce. I'd say just put it in a freezer bag, squeeze out the air, and freeze away.